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Green Vegetable Soup (Potage aux Légumes)

Green Vegetable Soup (Potage aux Légumes)

It can be served as an elegant first course, but we also find it makes great diet fare when eaten with a loaf of French bread.

Ready in: 1 hour 45 minutes

Serves: 6

Complexity: very-easy

kcal: 193

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Ingredients

2 onions, chopped
3 cloves garlic, minced
3 tbsp butter
2 lt vegetable stock, gluten free
3 large carrots, peeled & chopped
1 leek, bulb only, chopped
3 spring onions, chopped
1½ habanero peppers, seeded & chopped
800 g fresh spinach
1 bunch watercress, trimmed & chopped
1 tbsp SIDS SALT & PEPPER to taste
EV olive oil
SIDS RASPBERRY VINEGAR

Directions

Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add stock, carrots, leeks, spring onions, habanero peppers, spinach and watercress. Bring to a low boil and cook for 30 minutes, until carrots are soft. Remove from heat to cool for 30 minutes. Season with SIDS SALT & PEPPER. Purée in a blender or food processor, adding oil if required, until smooth.
Return to the pot and simmer on low heat for 15 minutes before serving.
Serve with a drizzle of SIDS RASPBERRY VINEGAR, if desired.